20元一個(gè)！中國(guó)包子在美國(guó)哈佛賣瘋了.

　　Tom’s BaoBao, an offshoot of Tong’s popular chain of 200 restaurants in China, is opening its first US outpost in Harvard square on July 12, 2016, and will serve fresh handmade steamed buns in traditional flavors like pork with scallion and ginger, curry be, chicken with cabbage, sweet potato vegetarian and a seasonal choice, which is currently lobster bao.

　　湯姆家的包子(中國(guó)店名為“甘其食”)在中國(guó)有200家分店，2016年7月12日第一家海外店(Tom’s Baobao)在美國(guó)哈佛廣場(chǎng)開(kāi)張，每天供應(yīng)新鮮的傳統(tǒng)風(fēng)味的包子，比如豬肉大蔥、咖喱牛肉、雞肉圓白菜、甘薯還有時(shí)令選擇，現(xiàn)在是龍蝦餡。

　　The owner is an engineer from China named Tong Qihua or "Tom" as he is known in America. Tom ran baozi restaurants in China for years with almost 200 branches across China's Yangtze River Delta region. Tom's serves only bao, steamed buns that combine authentic recipes with contemporary ingredients. All of the buns and stuffing used in his shops have a precise weight, within a 2-gram error range, and are cooked in traditional bamboo steamers.

　　開(kāi)店的老板名叫童啟華，Tom是他的英文名。他在中國(guó)長(zhǎng)三角一帶經(jīng)營(yíng)近200家分店。湯姆家的食物只有包子，將傳統(tǒng)的烹飪方法與時(shí)令食材完美融為一體。他店內(nèi)的所有包子面團(tuán)份量誤差精確到2克以內(nèi)，并且使用傳統(tǒng)竹子蒸籠。

　　Tom's BaoBao at Harvard square welcoming Harvard students and teachers to buy the baozi for US $3 per bun.

　　位于哈佛廣場(chǎng)的湯姆家的包子店受到了哈佛老師和學(xué)生的歡迎，每個(gè)包子售價(jià)3美元。

　　The company, which goes by the name GanQiShi Bao Bao in its homeland, was first launched in 2009, and now serves over 70 million bao a year, with annual revenues of $30 million. It’s found success in bringing upscale ingredients to the common Chinese dish, which can often be bought in street stalls throughout the country. The same principles have made fortunes for the founders of fast-casual restaurants like Shake Shack, Danny Meyer’s burger behemoth that now has locations in 10 countries outside the United States.

　　“甘其食”公司創(chuàng)立于2009年，目前每年生產(chǎn)超過(guò)7000萬(wàn)個(gè)包子，年收入達(dá)到3000萬(wàn)美元。它的成功源自于把高檔的食材融入到那些可以在大街上隨意購(gòu)買到的普通中國(guó)食物中。這一秘訣也讓以巨無(wú)霸漢堡包聞名的Shake Shake快餐店的創(chuàng)始人丹尼?邁耶獲得了巨大財(cái)富，目前Shake shake在除美國(guó)以外的10個(gè)國(guó)家都開(kāi)設(shè)了分店。

　　Tong said he selected Boston as his first international storront because he immediately loved the city during a visit in 2014, and then learned that it was a sister city to his current home, Hangzhou. After opening here, he hopes to bring bao to 20 to 30 more locations in the next five years.

　　童啟華說(shuō)，他2004年來(lái)波士頓的時(shí)候就非常喜歡這個(gè)城市，因?yàn)樗x擇這里開(kāi)設(shè)他第一家海外分店，后來(lái)他了解到他的家鄉(xiāng)杭州是波士頓在中國(guó)的姐妹城市。在此開(kāi)店以后，他希望未來(lái)五年，,在其它地方開(kāi)設(shè)20-30家分店。

　　But he’s not in any hurry. “We will take our time to build a brand,” he said. “Not everyone can be a baoist.”

　　但他并不著急。他說(shuō)：“我們將花時(shí)間來(lái)塑造我們的品牌，并不是每一個(gè)人都能成為‘包子專家 ’”。